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–+ cups

Fast & Simple Fresh Salsa II

Adapted from an internet recipe.
This is another salsa recipe as I needed a fresh salsa with a bit of juice in it for use in a slow cooker. This recipe uses basic canned tomatoes, whole and peeled instead of fresh, but when you think of a jarred salsa, that is cooked as well, so this recipe is more like the jarred type. Photos are mine, I just made this on 25 Mar 2016. This is now my go to salsa recipe!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine Tex-Mex
Servings 2 cups

Ingredients
  

  • 1 can whole peeled tomatoes, this is the 565 gram can
  • ½ onion, diced
  • 1 clove garlic, smashed and minced
  • 3-4 spring onions, diced, white and green parts
  • 1 large green chili, diced
  • juice from one small lime
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt
  • handful fresh cilantro, chopped
  • zest from the lime, just a bit is good

Instructions
 

  • Drain the juice from the can of tomatoes and set aside. Pour the tomatoes into a good sized mixing bowl. This can had 4 tomatoes and a good sized glass of juice.
  • Use a a knife and fork and chop the tomatoes up, takes all of 2 minutes, if that, the tomatoes contain some juice as well, that is the reason to drain first. Photo shows done chopping.
  • Chop all other ingredients and add to the bowl, as shown here. This is with the spring onion, garlic, onion, chilis, salt and cumin added. Mix well. Add the tomato juice to your needed consistency. If needing a thicker salsa, use less juice. If needing this for slow cooker use, use more juice.
  • Squeeze in the juice from 1 lime (Thai lime, the small ones) and mix a bit more. Refrigerate until use.

Notes

Easy recipe that has the juice needed for slow cooker recipes. The salsa should keep for 2-3 days in a fridge, and is probable better the day after you make it, this lets the flavors blend together.
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